is this a type of poolish

[IHateRabbits]

I was watching a video on youtube of a guy making dough.  when he made his dough, just an average pizza dough, he made 1/3 of it 24 hours in advance.  then mixed the 24 hour dough with the dough he made that day.  is this a type of poolish?  would the 24 hours make the dough, (as i tried to understand peter explaining 'over ferment' in another post), over ferment?  if so, if you were to mix it with fresh dough, would it ruin the fresh dough? 

just being curious..

IHR

[Bryan S]

He is probably using wild yeast/sourdough and adds some of the previous days sourdough to the new dough for that day.

[IHateRabbits]

on the bottom it says the ingredients and measurements as he adds them and it says active bread yeast.

IHR

[Pete-zza]

IHR,

Do you have a link to the YouTube clip? Was it the Blumenthal clip by any chance?

Peter

[IHateRabbits]

I think thats his last name.  Hestons perfect pizza.

sorry it wont let me post a link

[Pete-zza]

IHR,

This is a subject that was discussed in some detail before you became a member of the forum, at http://www.pizzamaking.com/forum/index.php/topic,4223.msg35178.html#msg35178, and at http://www.pizzamaking.com/forum/index.php/topic,4029.msg33662.html#msg33662. A preferment is used but it is not technically a poolish.

Peter